Thursday, March 4, 2010


Ghee (also known as clarified butter) is a very essential ingredient in Indian Cooking. Ghee is used with hot rice, rotis, parathas & also while cooking subzis & traditional sweets. Ghee from stores is expensive & its really easy to make it at home. So why pay a big price when it can be prepared so easily at home?

In my school & college days I used to see my mother remove a layer of cream (paada) from boiled, cooled milk & store it in a container in the freezer. After the container was full after collecting the cream for several days, she used the thaw the frozen cream for a few hrs at room temperature. Then whip the cream in a blender. This would separate the butter from a watery liquid. This butter would be cooked in a heavy bottom kadai till it turns from golden yellow to golden brown. And that's how ghee was made at home.

My process is a little simpler. I use store bought Unsalted  Butter to make ghee at home.

You will need 1 pk of unsalted butter (approx 500gms)

Heat a heavy bottom kadai & add the unsalted butter.

Cook on medium heat. When the butter has melted, cook stirring occassionally.

Slowly a thick foamy layer forms on the melted butter.

Continue to cook stirring occassionally. The foamy layer will reduce & you will see clear golden liquid on the bottom.

Slowly the golden yellow liquid will turn light goden brown & the foamy layer will change into light brown milk solids.

Turn off the heat now. There may be a thin layer of foam,but that's ok.

Let it cool for a few mins. Strain with a tea strainer & pour it into a clean, dry bottle.

As the ghee cools, it will solidify.

Store in the refrigerator for longer shelf life.

Linked to Gayathri's Kitchen Basics

1 comment:

  1. I usually prepare it with home made butter. But using store bought butter makes it very easy. Thanks for linking...


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